A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!
Rhubarb Meringue Dessert
- Prep Time 20 min
- Total 1 hr 55 min
- Servings 9
- Ingredients 12
Ingredients
- 1/2 cup butter or margarine, softened
- 1 cup Gold Medal™ all-purpose flour
- 1 tablespoon sugar
- 3 eggs, separated
- 1 cup sugar
- 2 tablespoons Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup half-and-half
- 2 1/2 cups cut-up rhubarb
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/4 cup flaked coconut
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
-
Step2Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
-
Step3Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.
Nutrition
320
Calories
14 g
Total Fat
5 g
Protein
45 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 125
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- Cholesterol
- 105 mg
- Sodium
- 170 mg
- Potassium
- 140 mg
- Total Carbohydrate
- 45 g
- Dietary Fiber
- 1 g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved